For those looking for other recipes, the links are on the left hand side of this page.

Wednesday, June 18, 2008

*Spelt Bread*

Hello everyone! I was just looking up the nutrition facts about spelt flour and I found this site that tells you about how good it is for you and the benefit's you get out of it. I think I'll make this bread my bread of choice. Very healthy and it tastes good too. But, that's my opinion. you gotta try this for yourself. Here is the link to that web site and the recipe below.

*Spelt Bread*

Servings: 14

1½ Cups spelt flour
3 Tsp. active dry yeast
1/4 Tsp salt
1 Cup Vanilla Low fat yogurt
1/2 Cup club soda
1/4 Cup honey
2 Tbls. Butter
1 egg, beaten
1 1/3 Cups spelt flour

Combine the 1-1/2 cups of spelt flour, the yeast, and the salt in a large bowl. Mix lightly and set aside. Combine the yogurt, club soda, honey, and butter in a medium saucepan. Place over medium heat, and cook until the mixture is warm, but not too hot to touch with your fingers. Do not let it boil boil. Add the wet mixture to the dry mixture, and stir to combine. Add the egg, and mix the ingredients with an electric mixer set at low speed until the dry ingredients are moistened. Increase the mixer to medium speed, and beat for 4 additional minutes. Add the remaining 1-1/3 cups of flour, and mix thoroughly. Coat a 1-1/2-quart casserole dish with nonstick cooking spray, and pour the batter into the dish. Cover with a clean kitchen towel, and let rise in a warm place for 1 to 1-1/2 hours, or until the dough has reached the top of the dish. Preheat the oven to 375°F. Bake the loaf for 30 to 35 minutes, or until golden in color. Allow the bread to cool in the dish for 5 minutes. Remove the loaf from the dish, and transfer to a wire rack. Serve warm or at room temperature.
Yield: 1 round loaf, about 14 slices.

Per Serving: 132 Cal (17% from Fat, 13% from Protein, 70% from Carb); 5 g Protein; 3 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 25 g Carb; 3 g Fiber; 7 g Sugar; 41 mg Calcium; 0 mg Iron; 70 mg Sodium; 20 mg Cholesterol.

No comments: